Simple Coffee Cake

Coffee Cake 2

This is a moist coffee cake with ribbons of buttery goodness throughout. It is easy enough to whip together before guests come over or as a warm delicious breakfast bread. Either way, this is a great recipe to have in your wheelhouse.

Ingredients

  • 3c flour
  • 1 1/2c sugar
  • 5tsp baking powder
  • 1 1/2tsp salt
  • 1/2c shortening
  • 1 1/2c milk
  • 2 eggs

Topping Ingredients

  • 2/3c brown sugar
  • 1/3c flour
  • 2 1/2tsp cinnamon
  • 5Tbsp butter

Directions

  1. Mix together all the dry ingredients in a bowl.
  2. Add the shortening, milk, and eggs then mix thoroughly. There will still be lumps of shortening and that is OK.
  3. Pour the batter into a greased 9×13 cake pan.
  4. For the topping mix together the brown sugar, flour, and cinnamon using a fork to break apart the larger clumps.
  5. Evenly pour the topping over the cake batter in the pan.
  6. Cut the butter into small pieces and place evenly over the top of the topping.
  7. Bake at 375° for 30-35 minutes or until an inserted toothpick comes out clean.

cake1

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Bourbon Barbecue Sauce

BBQ3

I love barbecue sauce. Some may suggest I love it too much. There are so many varieties you can sample and they can really compliment a meaty burger or brat. Being a lover of whiskeys and bourbons as well, here is my take on a bourbon barbecue sauce.

Ingredients

  • 1 medium yellow or white onion
  • 4 cloves of garlic
  • 3/4c bourbon(Pick what you want, but I wouldn’t waste the good stuff in a sauce)
  • 2c ketchup
  • 1/3c cider vinegar
  • 1/4c Worcestershire sauce
  • 1/2c dark brown sugar(packed)
  • 1/2tsp black pepper
  • 1/2tsp salt
  • 1/2tsp cayenne pepper sauce(If you like more kick, try 1 Tbsp. BANG!)
  • 1/2c cold water
  • 1Tbsp corn starch

Directions

  1. Mince the onion and garlic. Then put them into a pot
  2. Add the bourbon and simmer for 10 minutes, stirring occasionally until the onions are translucent.
  3. Add all the remaining ingredients except the water and the corn starch.
  4. Bring your sauce to a boil and then reduce heat to simmer for 15 minutes, stirring occasionally.
  5. Mix the water and corn starch together and stir vigorously until it is absorbed by the water into a milky concoction.
  6. Pour the water into your sauce and continue to simmer for 5 minutes.
  7. Stir constantly for 1 minutes and then continue to simmer and stir 4-5 minutes until the sauce thickens.
  8. Let cool and store in the refrigerator until you need it or follow regular canning guidelines if you wish to keep it without refrigerating.

BBQ2

Options

There’s a lot of opportunity to change up this recipe. Try adding a few Tbsp of liquid smoke are add hot peppers with your onions in the beginning. The only person that knows what you like is yourself, so feel free to put your soul into what you make by doctoring the recipe to your tastes.

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Butternut Squash Soup

soup

Whether it’s for a holiday meal opener or just a hearty winter warm-up, butternut squash soup is a smooth and thick that comes together rather easily in about an hour.

Ingredients

  • 2-3Tbsp butter
  • 1 medium onion(yellow or white, but use whatever variety is your favorite)
  • 1 large carrot
  • 2 celery stalks
  • 2 potatoes
  • 1 butternut squash
  • 1 box container of vegetable or chicken broth(32 oz)

 

Directions

  1. Start by prepping the vegetables. Chop the onion, carrot, and celery. Set aside.
  2. Peel and cube the potatoes and squash.
  3. Heat a large pot on the stove top to medium and then melt the butter.
  4. Place all the cut vegetables into the pot and cook for 5-8 minutes to get a nice light browning.
  5. Pour as much broth as is necessary to cover the veggies.
  6. Bring to a boil and then reduce heat to low.
  7. Cover and simmer for 40-45 minutes until the veggies are tender.
  8. Ladle or scoop the softened veggies into a blender and blend until smooth.
  9. Return to pot and add broth until desired consistency.

 

Options

Some people just choose to salt and pepper the soup and serve it. Consider adding a finish that is to your own tastes, such as adding a cinnamon and sugar blend or bringing the heat with a smoky chipotle pepper seasoning. Butter squash soup is a neutral flavor base that can easily be modified.

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Filled Muffins (Basic Muffin Recipe)

Layered Fruit-filled Muffins

Really, all you need is a good basic muffin recipe that is adaptable to different flavor profiles. After that it’s just a matter of deciding what you want to fill it with. This recipe is a great base-line recipe to keep handy. Today, my daughter and I filled these muffins with black raspberry preserves and apple jelly with a small dollop of caramel for a caramel apple treat.

Ingredients

  • 2 1/2c flour
  • 1/2c sugar
  • 1Tbsp baking powder
  • 1/2tsp salt
  • 1c milk
  • 1/2c butter(melted)
  • 1 egg
  • 1tsp vanilla
  • Whatever jam, jelly, or filling you want

Directions

  1. Preheat oven to 400°F.
  2. In a bowl mix together the dry ingredients(flour, sugar, baking powder and salt).
  3. In a separate bowl mix the wet ingredients(milk, butter, egg, and vanilla).
  4. Pour the wet ingredients into the dry and stir just until the batter is moistened.
  5. Grease muffin tins or spray 12 paper muffin cups.
  6. Place 1 rounded Tbsp of batter in the bottom of each muffin space.
  7. Place 1 rounded tsp of jelly on top of each muffin.
  8. Finally, place 1 tsp of the remaining batter on top of each muffin.
  9. Bake for 20-25 minutes, allow to cool. This recipe produces 12 muffins.

Filling Ideas

  • Any kind of jelly or jam works great here.
  • Think outside the box! You can put half of a Tootsie Roll or any kind of soft candy inside. Figure out what works for you and make it your own. This is a blank slate recipe dying for your own sense of taste. Enjoy.
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Apple Butter Muffins

Apple Butter Muffins

Apple butter is always in great supply in our house. It’s a fabulous spread on an English muffin in the morning for breakfast, but it can also be a great addition to your muffins. This recipe produces muffins that are more dense in consistency but produce a moist texture and pie-like spice flavor profile. Enjoy

Ingredients

  • 1 3/4c flour
  • 1/3c sugar
  • 2tsp baking powder
  • 1/2tsp cinnamon
  • 1/4tsp salt
  • 1/4tsp nutmeg
  • 1/8tsp allspice
  • 1/8tsp ginger
  • 1 egg
  • 3/4c milk
  • 1/4c oil
  • 1/2c apple butter

Directions

  1. Mix together the dry ingredients(flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and ginger) in a bowl.
  2. In a separate bowl combine egg, milk, and oil. Stir enough to lightly beat the egg.
  3. Pour the wet ingredients into the dry ingredients and stir just until the batter is moistened.
  4. Grease muffin tins or spray 12 paper muffin cups.
  5. Place 1 rounded Tbsp of batter in the bottom of each muffin space.
  6. Place 1 rounded tsp of apple butter on top of each muffin.
  7. Finally, place 1 tsp of the remaining batter on top of each muffin.
  8. Bake 400° for 15-18 minutes, allow to cool. This recipe produces 12 muffins.

Optional Toppings

  • You can top with your choice of chopped nuts, such as pecans or honey roasted peanuts.
  • cinnamon-sugar or cinnamon-brown sugar
  • small apple slice
  • Whatever you like. You’re the baker of these muffins!
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Apple Pie Filling

apple pie filling

Apple pie is a real treat but it can take an awful long time to make. The filling, the crust, and ultimately baking it can take hours. This recipe helps you prep the filling ahead of time so you have less excuses in the end preventing you from enjoying a hot and fresh pie.

Ingredients

  • 5-6lbs tart pie apples
  • 4 1/2 sugar
  • 2tsp cinnamon
  • 1/2tsp nutmeg
  • 1c cornstarch
  • 1tsp salt
  • 8c water
  • 3Tbsp lemon juice

Direction

  1. Always start with making sure you have 6 clean and sterilized quart jars, lids, and bands. You don’t want all your hard work to be wasted on dirty jars.
  2. Peel and core apples. (An old fashioned apple peeler/corer is an essential tool for all apple cooking. If you don’t have one, get one.)
  3. cut into small triangle or long slices and pack them into the jars. Here is where there is a little difference in the apple quantity because you have a finite amount of space in 6 quart jars.
  4. In a large pot add the sugar, cinnamon, nutmeg, cornstarch, salt and water.
  5. Bring the mixture to a boil on high heat, stirring frequently. Boil for just 1 minute.
  6. Remove from heat, add lemon juice and stir.
  7. Using a funnel, pour the filling sauce into the jars full of apples up to 1/2′ from the lip.
  8. Seal the jars with lids and bands.
  9. Place the jars in a boiling canning pot for 20 minutes to fully process.
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